Ingredients

very large knob root ginger (about 100g), peeled and finely chopped or grated

1 red chilli, deseeded and finely chopped

400g can chickpeas, drained and rinsed

400g can chopped tomatoes

4 white fish fillets, approx 175g each

large handful coriander leaves, coarsely chopped

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a deep, ovenproof frying pan, tip in the 7-spice and sizzle for a moment. Add the ginger and chilli, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes, season to taste and bring to the boil.

Season the fish and place on top of the chickpea mix, skin side down. Splash some of the sauce over the fish, then roast for 12 mins, or until the fish flakes when gently pressed. Scatter over the coriander and serve.

Ads by Google

Comments, questions and tips

Comments (20)

joanna197231st Oct, 2014

3.75

Was a tad concerned about the amount of ginger in this...but it worked perfectly, the heat was lovely without overpowering the flavours. Didn't bother heating up the oven to finish this off (seemed like a waste of energy), just popped the lid on the frying pan after adding the fish until it was cooked....yummy!

Made it again today and it was much better this time. I added an extra tin of tomatos to make the 'sauce' go further. I only put 1.5 tsp of 7 spice in aswell and I think this was plenty. Really enjoyed it and will be making it again

I have cooked this before a long time ago and thought that the ginger was way too over-powering. I think that was because i found it hard to grate it fine enough and it was a bit too fibreous (spelling??) for my liking. Im going to try this recipe again tomorrow as I now have a super-duper contraption for getting ginger grated perfectly without all the fibres. Cant wait!

Have made this loads of times, really lovely flavours but often comes out a bit watery - not sure if this is the tinned tomatoes or perhaps the fish (usually use haddock)??? Anyone got any ideas on how to prevent this? Thanks

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.